Smoked Salmon Puff Pastry Tarts
Updated Oct 09, 2025
This post may contain affiliate links. Please read our disclosure policy.
These smoked Salmon Puff Pastry Tarts are buttery, flaky bites topped with an herby crème fraiche spread, delicate slices of smoked salmon, and that final flourish of lemon zest and fresh herbs. Elegant enough for special occasions and holidays yet remarkably simple – perfect, sophisticated party appetizers made under 40 minutes.
I’m always a fan of recipes that make people think you went all out, but in reality, you just leaned on a few shortcuts and smart flavor combos. These smoked salmon puff pastry tarts are exactly that: flaky golden squares (thank you, store-bought puff pastry) topped with a silky, creamy spread and a lush slice of smoked salmon.
A sprinkle of lemon zest, dill, and chives, and suddenly you’re serving something that looks like it belongs on a silver tray…but you surely don’t need one. You can whip this up while chatting with a friend and sipping a glass of wine. No stressful pastry-making required here!
What's In This Post?
Tips and Variations
- Make Ahead: Bake and cool the pastry squares earlier in the day, then top them just before serving.
- Herb swap: Dill is classic, but chives, parsley, or tarragon also work beautifully.
- Crème fraiche alternatives: Sour cream, full-fat Greek yogurt, mascarpone, or softened cream cheese can be swapped in.
- Size it up: Make larger rectangles for a light lunch paired with a simple green salad.
Perfect Smoked Salmon Tarts for a Crowd
Small pieces of smoked salmon are draped over the puff pastry squares. Smoked salmon just looks enticing, no matter how you fold or drape it, so while you can take your time and be as artistic as you want, you’re going to end up with some fine-looking little apps no matter what. The colors are so Spring-ey — pink and all of that green (though I will not be forgetting these when the holidays approach).
By signing up, you agree to our Privacy Policy.
Especially once you garnish them with some fresh herbs or capers, and a bit of lemon zest. Adding a tiny sprinkle of lemon zest to almost any little hors d’oeuvres is just downright classy (she said, classily)—it looks pretty, it adds a touch of freshness, and there is something pretty sophisticated about this very accessible ingredient. A sprinkle of lemon zest is a little go-to trick I fall back on often. Not to mention the fresh herbs thing—hardly ever the wrong move.
Ingredients
- Puff pastry – Use your favorite brand from the market. Let the puff pastry sit at room temperature for 20 minutes to warm up slightly (make sure it is defrosted first if it was frozen).
- Milk or cream
- Smoked salmon – You want thinly sliced salmon so it can drape over the tartlets.
- Crème fraiche
- Pesto – A bottle of pesto will do just fine, but you can also make your own. Try a Nut-Free Pesto or, as I did in this recipe, a Spinach Pesto with Parsley.
- Lemon juice – Freshly squeezed lemon juice is definitely recommended.
- Garnishes – Pick and choose from lemon zest, capers, chives, and dill.
How to Make Smoked Salmon Puff Pastry Tarts
- Prep the oven and pastry: Preheat the oven to 400 degrees. Let the puff pastry sit out at room temp for about 20 minutes.
- Bake the puff pastry: Unroll the pastry onto a rimmed baking sheet, then cut it into 30 squares. Brush the tops with milk or cream, then bake for 15 to 18 minutes, until it’s puffed, golden brown, and cooked through. Remove to a wire rack and let cool, pressing down to make the squares a bit flatter.
- Prep the toppings: Meanwhile, cut the salmon into small pieces (about 1-by-3-inches), and mix the crème fraiche, pesto, and lemon juice in a small bowl.
- Assemble: Spread a bit of the crème fraiche mix over each square, and drape a piece of salmon over top.
- Serve: Add a few capers and a bit of chives, dill, and lemon zest. Arrange on a platter and serve.
Making Sure the Toppings Stay Put
When the puff pastry squares are freshly baked, give them a gentle press with your fingers to make the surface a bit flatter, so the toppings stay where they should.
Smoked Salmon Puff Pastry Tart Know-How
Cool the baked pastry in a wire rack so the bottom doesn’t steam and get soggy. Assemble with the toppings just before serving.
You can bake the pastry squares up to 8 hours ahead. Store at room temperature, covered loosely with foil, then top with the crème fraiche mixture and salmon right before serving.
It’s best not to freeze the fully assembled tarts (the textures won’t hold up well), but you can freeze the baked pastry squares and then crisp them back up in the oven before topping.
They pair nicely with sparkling wine, crisp white wine, or a light cocktail, such as a Yuzu Cocktail and Sparkling Limoncello Cocktail. Serve alongside other bite-sized appetizers like Spinach Crostini or Deviled Eggs for a complete party spread.
Pin this now to find it later
Pin It
Smoked Salmon Puff Pastry Tarts
Ingredients
- 1 package puff pastry (refrigerated or frozen and defrosted)
- 2 tablespoons milk or cream (approximately)
- ⅓ pound thinly sliced smoked salmon (approximately)
- ½ cup crème fraiche
- ¼ cup pesto (store-bought; or try Spinach-Parsley Pesto, which is what I used here)
- ½ teaspoon fresh lemon juice
To Garnish (Pick and Choose!)
- Zest of 1 lemon
- Capers
- Snipped fresh chives
- Little sprigs of dill
Instructions
- Preheat the oven to 400 F. Let the puff pastry sit at room temperature for 20 minutes to warm up slightly (make sure it is defrosted first if it was frozen). Unroll the puff pastry onto a rimmed baking sheet. Cut the puff pastry into 30 squares. Brush the tops with milk or cream. Bake for 15 to 18 minutes, until puffed and golden brown and cooked through.
- While the puff pastry is baking, cut the salmon into smaller pieces, about 1 x 3 inches each. Blend together the crème fraiche, pesto, and lemon juice in a small bowl.
- When the pastry is cooked, place the baking sheet on a cooling rack and use your fingers (wrapped with a paper towel to protect from the hot puff pastry) to gently press down on the warm squares to make them a bit flatter. Let the puff pastry cool to just barely warm or to room temperature.
- Top each square with a couple of teaspoons of the crème fraiche mixture, spreading it over the top, but not quite to the edges. Attractively drape a piece of salmon over the crème fraiche on each piece. Top with capers, chives, or dill — you can definitely combine two or three of these as well. Give each tartlet a tiny sprinkling of lemon zest.
- Arrange the tartlets on a platter and serve.
